Description
This homemade coconut cream pie is a delightful no-bake dessert featuring a creamy vanilla pudding and sweetened condensed milk filling infused with toasted coconut. Set in a graham cracker crust and topped with cool whip and more toasted coconut, this pie offers a luscious and easy-to-make treat perfect for any occasion.
Ingredients
Scale
Filling
- 6.8 oz (two 3.4 oz boxes) vanilla flavored pudding mix
- 14 oz can sweetened condensed milk
- 2 cups cold milk
- 3/4 cup toasted unsweetened coconut, divided
- 8 oz container thawed cool whip topping, divided
Pie Crust
- 1 pre-made graham cracker pie crust
Instructions
- Mix the pudding and milk: In a large mixing bowl, whisk together the vanilla pudding mix, sweetened condensed milk, and cold milk until the mixture is smooth and well combined, ensuring there are no lumps.
- Fold in whipped topping and coconut: Gently fold 1 ½ cups of the thawed cool whip topping and ½ cup of the toasted unsweetened coconut into the pudding mixture until just combined to maintain a light, airy texture.
- Fill the crust: Pour the creamy coconut filling into the pre-made graham cracker crust, smoothing out the surface evenly with a spatula or frosting knife for a neat finish.
- Add topping and garnish: Spread the remaining whipped topping evenly over the filling layer, then sprinkle the leftover toasted coconut on top to add texture and flavor.
- Chill to set: Refrigerate the assembled coconut cream pie for 2 to 4 hours, or preferably overnight, to allow the filling to firm up and the flavors to meld before slicing and serving.
Notes
- For extra coconut flavor, you can sprinkle additional toasted coconut on each slice before serving.
- If you prefer a firmer crust, chill the graham cracker crust before filling.
- Use chilled milk for best pudding consistency.
- Alternatively, substitute cool whip with homemade whipped cream for a fresher taste.
- This pie should be stored in the refrigerator and consumed within 3-4 days for optimal freshness.
